Be the first to Apples, pears, apricots, cherries, and figs are poached in a wine sauce spiced with vanilla and cinnamon. Perfect served over ice cream or shortcake.
Prep Time: 15 minutes
Cook Time: 5 minutes
Ingredients:
- 1-1/2 cups dry white wine (Gewurztraminer recommended)
- 1/4 cup water
- 1 cup white granulated sugar
- 2 teaspoons grated lemon zest
- 1 cinnamon stick
- 1/2 vanilla bean, split lengthwise (may substitute 1 teaspoon vanilla extract)
- 1 large crisp apple, unpeeled, cored and cut into 1-inch chunks
- 1 large firm pear, unpeeled, cored and cut into 1-inch chunks
- 6 dried apricot halves, cut in half
- 1/2 cup dried sour cherries
- 3 whole dried dark figs, cut into quarters
- 1/4 teaspoon ground nutmeg
- Vanilla ice cream or shortcake, optional
Preparation:
Place wine, water, sugar, lemon zest, and cinnamon stick in a medium heavy saucepan. Scrape the tiny black seeds from the inside of the vanilla bean into the pot and toss the bean pod in as well. Bring to a rolling boil over high heat and cook for 3 minutes.
Add apples, pears, apricots, cherries, and figs to the syrup. Return to the boil, lower heat, and simmer about 2 minutes, until fruit is barely tender. Remove from heat, stir in nutmeg, and let rest for 30 minutes.
Serve warm over vanilla ice cream or shortcake.
The wine-poached fruit may be made up to 2 days in advance. Refrigerate until ready to serve, then heat gently just until warm.
Yield: 4 to 6 servings
Add apples, pears, apricots, cherries, and figs to the syrup. Return to the boil, lower heat, and simmer about 2 minutes, until fruit is barely tender. Remove from heat, stir in nutmeg, and let rest for 30 minutes.
Serve warm over vanilla ice cream or shortcake.
The wine-poached fruit may be made up to 2 days in advance. Refrigerate until ready to serve, then heat gently just until warm.
Yield: 4 to 6 servings
